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ocilla -> RE: Arrrrrrrrrrrrggggggghhhhhhhhhh! (9/5/2007 12:28:32 PM)
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Oh yeah, Ghita, aka she who has access to Donna's taco,
Another simple suggestion:
BBQ the steak crusty with sauce on outside and slice thinly when ready to serve.
Roast some halved little potatoes - fingerling, or red, whatever you have around in a little olive oil and s&p - I usually put them on a sheet pan cut side down and roast at a high heat till tender about 20 or 30 min.
In a really big pot or skillet crisp up some 1/2in cut pieces of bacon (about one slice per person or so) and when about 3/4's crisp add thickly sliced onions and a little garlic and saute till translucent - can add a little balsamic right before the greens go in too.
Now add a whole bunch (thus the reason for the BIG pot) of swiss chard, or my favorite escorole, or kale or spinach to the pot dump in the taters (watch out for too much oil though and season with S & P turn up the heat toss a bit and liberally douse with balsamic vinigar. When greens are tender enough to eat they are done - usually a matter of minutes. Put wilted greens and pieces on plates add sliced meat and eat up.
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